800 g (2 sheets) ready puff pastry
2 tomatoes cut into thin slices
100-150 g pastourmas (seasoned or cured beef or camel meat) with the outer spices removed
250 g kaseri (or other semi-hard cheese), especially kaseri from Mytilini
½ cup olive oil
salt and pepper to taste (although you may not need any because the pastourmas is peppery and the cheese is salty)
Place one sheet of pastry in a greased ovenproof dish and cover with layers of tomato, pastourmas and cheese. Place the second sheet of pastry on top, brush with the remaining oil and brush the edges of pastry with water to seal. Brush on a little water, score into squares, sprinkle with sesame seeds and bake in a moderate oven for 15-20 minutes until the pastry is golden brown all over (lift with a fork to check that it is done underneath as well).